11 - 14 July 2018

CELEBRATING 90 YEARS OF GASTRONOMY EXCELLENCE

Get ready for Worldchefs Congress & Expo 2018

Join the celebration!

Join us at Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia and get set for a gastronomic journey that will inspire your plates, your minds and your culinary souls. This is a four-day event featuring industry leaders in food and beverage as well as complete solutions for industrial kitchens. It is the premier showcase for culinary innovation!

Malaysia is delighted to welcome the World Association of Chefs to the vibrant city of Kuala Lumpur. World Association of Chefs, the world-renowned trade association for culinary professionals worldwide, will be hosting their eagerly anticipated biennial event, the Worldchefs Congress & Expo, a truly global gathering of the most in uential culinary body worldwide.

Join us as visitors to gain invaluable insights into leading industry solutions. Join us as exhibitors to gain unlimited opportunities to develop connections with leading suppliers and elite professionals.Join us to make valuable professional connections, while gaining up-to-the-minute knowledge of your field.

6000

Visitors

200

Exhibiting Companies

4000 Chefs

from 105 countries

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The Expo

SPEAKERS

Testimonials

Feedback from Worldchefs Congress Expo 2016

Edmund Toh

President, Singapore Chefs' Association

Vice President, Culinary Arts, Resorts World Sentosa, Singapore

I am looking forward to see a gathering of international chefs and the great discussions that will take place regarding the culinary industry around the world. I urge all chefs to attend this congress in order to get first-hand experience about the impactful things that the World of Chefs can accomplish.

Chef Dong Zhen Xiang

China

“The Worldchefs Congress is the summit platform for global leading chefs, we want to attend because we want to know the trend of the culinary world and we want to communicate. With the latest information, we can guide tens of millions of Chinese chefs to keep pace with the international continuous development. Chinese chefs seldom attend such events, but with the development of Chinese economy, great changes have taken place in people’s lives.
Food can best illustrate of these changes of economy, social and living condition development. Chefs show the society’s changes with their mouths and hands. As a result, it is a good opportunity to let the world know China.”

KK Yau

Secretary General, Chefs Association of Malaysia

Executive Chef, Dorsett Regency Kuala Lumpur, Malaysia

"Meeting legends of our profession, inspiring programmes by Worldchefs, and of course, the things we can learn about the progressive Norwegian culinary world. Everything will be a grand discovery. I urge the young chefs to be part of the programme by Dr. Bill Gallagher and his development team; for you will discover your full potential.
As the Confucius quote goes: “The will to win, the desire to succeed, the urge to reach your full potential... these are the keys that will unlock the door to personal excellence."

Jessi Mc Ewan

Worldchefs Yong Chef Ambassador from Australia

Never underestimate the power of knowledge; it’s not discriminated by race, age or title and its free. What better way to share than to be apart of the 2016 BGF Young Chefs Forum. Be inspired, become rich with knowledge, create a better chef and a wiser you”!

Alan Wong

ALAN WONG’ s restaurant Worldwide Hawaii

Be prepared to learn about Hawaii’s unique culture. This will be a short history lesson where I will talk about the different migrations of people coming to Hawaii and how each ethnic group affected Hawaii’s cultural and culinary landscape. We will talk about what Taste Hawaii means and what Hawaii Regional Cuisine is today.
Every region has its own unique cuisine, and we’ll take a look at how chefs draw inspiration from their personal histories and their ability to connect with where they were raised and intend to settle.

A chef today has to wear many hats. Most importantly, a chef needs to learn how to cook, but you can’t neglect the other responsibilities a chef has in regard to his/her restaurant. Also, creativity is important, however, always cook with two feet on the ground. Have a strong base and foundation of classical cooking. Connect with your heritage and your history and dream big.”

Titti Qvarstrom

Chef Owner, Bloom in the Park Sweden

“It’s a unique - and exciting - opportunity to meet young chefs from all over the world and discuss dreams and ambitions with them. I’ll be exploring the food revolution and the birth of what has become known as ‘New Nordic Cuisine’. In doing so, I also hope to share my passion for the industry, as well the nature that make it all possible by providing us with the ingredients.
I also hope to be able motivate and inspire new talents! Make up your mind exactly what you want to do and which goals you will achieve over the next few years. Then make it happen! Use the con dence that comes from have thought it through – and don’t doubt yourself. After all”, you know what is best for your life."